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Making tinctures.

Date: Mon, 31 Oct 1994 22:15:01 -0800
Sender: Medicinal and Aromatic Plants discussion list <HERB.TREARN.BITNET>
From: Peggy Wilbur <moon2peg.NATURE.BERKELEY.EDU>
Subject: Making tincture

It was requested that I post my tincture method, therefore, it goes as follows.

  1. Know where your key herbs are available, and try to live nearby. Grow some, too, if possible. If not, time is added to the recipe.
  2. Put four ounces (120 grams) of chopped or ground dry herb into a container that has a tight fitting lid (dark colored is best). This amount should be doubled if the fresh herb is used.
  3. Pour one pint (one-half liter) of at least 60 proof vodka on the dry herbs and seal the lid tightly. Michael Moore, in his book MEDICINAL PLANTS OF THE PACIFIC WEST (Santa Fe: Red Crane Books, 1993) recommends using Everclear, or 95% alcohol, for fresh herb tinctures.
  4. Keep the container in a warm place for two weeks, shaking it well twice a day.
  5. After decanting most of liquid, pour the residue into muslin or tight cheesecloth fitted over a bowl.
  6. Wring out all the liquid. Compost the marc (the residue).
  7. Pour the tincture into a dark bottle and keep tightly sealed. The mixture should last indefinitely.
  8. Some liquid is absorbed by the herbs, therefore 16 oz. of alchohol should result in about 12 oz. of tincture.

In viriditas,
Peggy



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